56 Works

Research on parity in starred hotels and restaurants

Mélanie Bonnet

Dynamic capabilities for hotel service innovation: a human asset perspective

Gaétan Talens, Philomène Bayet-Robert & Bernard Ruffieux

Plating in gastronomic restaurants: A qualitative exploration of chefs’ perception

Pauline FERNANDEZ, Bernard AUROUZE & Catherine GUASTAVINO

Food neophobia and pickiness in young children. How to measure it?

Camille Rioux, Jérémie Lafraire & Delphine Picard

Designing restaurant ambiences for retirement homes: a user-based approach

Laure SAULAIS , Estelle PETIT & Linda BENATTAR

Litterature review: Investigation of food and beverage pairing. A review.

A. Eschevins

Potentials for health promotion at worksite: an intra inter cultural comparison of bus drivers’ ethnical foodscapes

Rikke Nygaard & Bent Egberg Mikkelsen

Book Review : Adventures in Eating: Anthropological Experiences in Dining from Around the World

Sarah Cappeliez

Theoretical Models of Good Hygiene Practices Training: current approaches and perspectives

Stéphane Desaulty

Is hippophagy a taboo in constant evolution?

Sylvain Leteux

Differences between Patients and Staff’s Perception of Food Provision in Malaysian Public Hospitals

Reena Vijayakumaran

Eating with the fear of weight gain: The relationship with food for overweight women in France

Carof Solenn

How to evaluate a gastronomic experience? The role of spontaneous language to capture emotions.

Benedicte LUNEL, Laura ZERBINI, Francois ABIVEN & Agnes GIBOREAU
In the context of high quality food, such as meals in a gastronomic restaurant, classical approaches using liking levels hardly differentiate recipes as products are all rated excellent. More, recipes are often complex, with many stimuli contributing the overall judgment: the visual dressing of the plate, the flavour and texture of each component, e.g. meat, vegetable 1, vegetable 2, sauce, starch… The objective of this work is to define a way to measure consumer opinion...

“Light, That’s Important!” - Involving Customers Preferences In Hotel Rooms Design.

Pauline Fernandez, Agnès Giboreau & Maud Fontoynont
The impact of lighting on the comfort of a hotel room perceived by the user is a crucial issue. Perception of lighting quality depends on its parameters, the context in which lighting is perceived, and the users who are experiencing the environment. In this study, 203 customers expressed their preference among 4 luminous scenarios for 3 different activities experienced in the room. This study highlights different needs and expectations in terms of lighting, depending on...

Book Review : The Desirable Body: Men and Women Confronting their Weight

Maria Clara Moraes Prata Gaspar

Transnational connections from culinary practices: an approach from the food blogs of Brazilian emigrants

Carla Pires Vieira da Rocha

Customer orientation: a service management cornerstone

Jean-Baptiste Suquet & Charles Stoessel

Gastrodiplomacy as a field of research

Martine Ferry Ferry

Impact of cooking distance/proximity and food neophobia in French culinary social representations

Julie Boussoco, Isabel Urdapilleta, Lionel Dany, Camille Schwartz, Audrey Gaillard & Agnès Giboreau

Eating together, dying together. Playing commensality in French nursing homes

Laura GUERIN

Defining pleasure toward individual familiarity level: The case of gourmet meal

Philomène Bayet-Robert

From the table to the bed: controlling female sexuality through food in French Renaissance literature

Audrey Gilles-Chikhaoui

Registration Year

  • 2020
    50
  • 2019
    6

Resource Types

  • Text
    56

Affiliations

  • Institut Paul Bocuse
    6
  • Laboratoire Ingénierie, Procédés, Aliments
    1